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A stack of three Fluffy Almond Zucchini Muffins, topped with almonds and zucchini.

Fluffy Almond Zucchini Muffins

These muffins are moist and tender, with a hint of almond flavor and the goodness of zucchini.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup grated zucchini about 1 medium zucchini, squeezed dry
Optional Add-ins
  • 1/2 cup chopped almonds

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, and almond extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and chopped almonds (if using).
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days.